Bento contents:

• 4 lower-calorie inarizushi with hijiki, 240 cal
• Stir-fried bean sprouts, red chili pepper and garlic chives, 60 cal
• Handful of frozen edamame, 50 cal

Total calories (approx): 360 (how calories are calculated)

Time needed: 5-10 minutes in the morning Type: Japanese, vegan

I made a batch of 24 inarizushi a couple of weeks ago, making them lower-calorie by adding lots of hijiki to the rice filling. I put 4 inarizushi each into Lock & Lock containers and stashed them in the freezer, and have been using them for bento every few days. I put them in the refrigerator the night before, and by lunchtime they are defrosted nicely.

In the other container is a simple stir fry with bean sprouts, garlic chives (nira) and a red chili pepper, which is cooked in minutes. The only calories of note are in the oil used (I used argan oil which needed using up, but you can use sesame oil or other flavorful oil). I also added a handful of edamame straight from the freezer, which defrosts fully by lunchtime.

If you are wondering where the protein is in this bento, it's in the fried tofu wrappings on the inarizushi as well as the edamame.

A vegan, easy to digest, low-calorie yet filling bento, the main part of which is pre-made. A great time saving bento!

Recipe: Bean sprout and garlic chive stir fry

• 2 cups bean sprouts, washed
• 3-4 garlic chives or green onions
• 1/2 Tbs. sesame or argan oil
• 1 small red chili pepper, deseeded and chopped - or use dried red pepper flakes to save time
• Salt and pepper, dash soy sauce

Heat up a frying pan with the oil. Add red chili pepper. Add garlic chives or green onions and stir-fry. Add bean sprouts and stir fry until it's reduced to about a cup in volume. Season with salt, pepper and a little soy sauce. Cool before putting into bento box.